The Thanksgiving Collection
How you doin’? With so much going on to prepare the holiday dinner why not make a simple Iceberg Wedge Salad which is the perfect starter or side dish. The classic Iceberg Wedge is made of chopped crisp bacon, diced ripe tomatoes, full flavor blue cheese, diced hard boiled eggs and drizzled with homemade blue cheese dressing. This is my original, Monster Iceberg Wedge Salad with Blue Cheese Dressing.
First, you have to wash and cut the lettuce by taking a whole head of Iceberg lettuce and removing any wilting or brown leaves from the exterior. See complete directions below.
At Margaritaville in Las Vegas Chef Spencer and I created a grilled wedge salad. Yes, you really can grill it. I love the additional layer of flavor—a good, charred taste and look. To grill your lettuce cut and clean as usual. Drizzle some olive oil then sprinkle with salt and pepper. Grill for a couple of minutes on each flat side until you get the desired char.
I like to make my own blue cheese dressing to taste. In a small bowl, whisk Greek yogurt, sour cream, mayonnaise, milk, Worcestershire, blue cheese crumbles, white balsamic vinegar, salt and pepper together for the dressing. Drizzle each lettuce wedge generously with dressing and let it run over the lettuce wedge onto the plate. In a pinch you can always use store bought dressings. The best to my taste is Bob’s Blue Cheese Dressing (found in the refrigerated or Produce section) or one of the Ranch Dressings. If you’re not into the flavor of blue cheese try Peter Luger’s Steakhouse Dressing sometime (found refrigerated in the meat department).
An Iceberg Wedge Salad with blue cheese dressing and bountiful toppings is the perfect starter that goes with almost any holiday dinner.
Prep time: 15 minutes
Yield: 2 servings
For the blue cheese dressing
1/4 cup original tart Greek yogurt plain
3 tablespoons sour cream
1 tablespoon mayonnaise
3 tablespoons milk
1/4 teaspoon Worcestershire sauce
1/3 cup blue cheese crumbles
2 teaspoons white balsamic vinegar (or apple cider vinegar)
1/2 teaspoon freshly-ground coarse black pepper
Salt to taste
for the wedge salads
1/2 head fresh, washed and chilled iceberg lettuce cut in half
1/3 cup bacon cooked and crumbled (I prefer the flavor of Benton smoked bacon)
4 hard boiled chopped eggs
8 grape tomatoes sliced in half
2 to 4 tablespoons extra blue cheese crumbles for topping
2 teaspoons freshly cut chives for garnish
ChefSecret: Using fresh and cold iceberg lettuce is the best way to make and keep a crispy salad! After you have washed the entire head of lettuce, save it (or any leftover portion of it) by wrapping the cut side in paper towel and storing it in a gallon size zip top bag with the top slightly open. Remove as much water as possible before storage and keep it cut side (or core side) down so it can continue to drain. It should stay fresh for up to 7 days.
Quip of the Day: “Sometimes someone unexpected comes out of the nowhere, makes your heart skip a beat and changes your life forever—we call these people cops.”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America.
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